Creamy Au Gratin Potatoes

Posted by francis keyser Tuesday, June 16, 2009
Taste Level: VG
Cost: $20 and under
Serves: 6-8
Prep Time: 10-15 min.
Cook Time: 45-50 min.
Difficulty: 2

I first made these for my grandparents and Zo when we stayed with them last Thanksgiving. As I was cooking dinner I thought aloud "Au Gratin potatoes sure would be good." My Grandma heard me and followed with, "You've already made a rue, so why don't you make some, they are easy!" So I did, and for being so easy they always taste so great. As an added bonus as I made them I remembered how to make German potatoes. When I I made these again for Zo's Graduation BBQ they were scarfed up as soon as I took this photo!

Ingredients:
6-7 Russet potatoes (chopped)
2 tsp fresh rosemary (chopped)
3/4 tsp fresh sage (chopped)
2 cloves garlic (minced)
2/3 white Cheddar (shredded)
1/3 cup Romano (grated)
1/3 cup Parmesan (grated)
1/2 cup sweet onion
1/4 cup butter
1/4 cup flour
2 cups milk
kosher salt (to taste)
fresh crack pepper (to taste)
Cook potatoes in a potato crisper bag in microwave for the time it takes to cook two potatoes (my microwave has a potato button, I just have to hit it two times for two potatoes.) Allow to cool. (Alternately if you do not have a potato bag you can bake potatoes in oven at 400 degrees for 20 minutes.)

In a medium skillet melt butter over medium heat. Whisk in flour until smooth and cook 5 minutes. Slowly add the milk while whisking and bring to a boil. Cook for 2-3 minutes or until thickening and then remove from heat.

In a buttered 8x8 baking dish mix potatoes, onion, rosemary, sage, garlic, salt, pepper, cheeses and potatoes. Pour your rue over your potato mixture cover and bake at 375 degrees for 40 minutes then uncover and bake an additional 10 or until potatoes are tender.

1 Responses to Creamy Au Gratin Potatoes

  1. The potatoes au gratin sound creamy and absolutely delicious!

     

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